Damson Jam
A beautiful tart Damson Jam perfect for using up your autumn windfalls.
Servings 8 jars (1.1 L)
Ingredients
- 1.5 kg Damsons (stoned after weighing)
- 1.875 kg Granulated Sugar
- 450 ml Water + 20 ml to simmer with damson stones
Instructions
- Before you start, see the notes below for preparation needed.
- Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
- At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.
- When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).
- Add this liquor to the cooked Damsons and then add the sugar.
- Heat slowly until all the sugar has dissolved stirring with a wooden spoon.
- Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning). Or if you have a digital or jam thermometer, boil until the temperature reaches 104.5℃ (220℉).
- Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.
- If not, boil for 2 more minutes, then retest, repeating until the setting point is reached.
- Once ready, pot up into hot sterilised jars and place lids on immediately. Makes 2.1 ltrs or 8 jars of varied sizes.
Notes
Before you start:
- Place 2/3 saucers or small plates in the freezer for the chilled plate test.
- Sterilise enough jars to fill with 2.1 litres of jam (I used 8 of various sizes). Start by washing the jars in hot soapy water (or take them straight from the dishwasher). Then fill with boiling water, empty, and place in the oven for 20 minutes at 140°C, 120°C fan, 285°F, gas mark 1. Leave the jars in the oven until the jam is ready to pot up. Washed lids should be sterilised by immersing in boiling water and then left to drain.